I have the tastiest dessert for you that will knock your guest’s socks off, this thanksgiving. Gluten Free Pumpkin Bars that are deadly. A beautiful combination of a traditional pumpkin pie filling paired with a crumbly base that melts in your mouth. And of course, topped with coconut whip because that’s just necessary. Get your pumpkin fix right here, right now!
These festive bars have all the pumpkin pie feels without having to fiddle with a crust. Game Changer, let me tell you. These are a lighter dessert and quite simple to make. The waiting time is the hard part, but well worth it.
Now, I’ll be honest. I wouldn’t say I’m the craziest pumpkin fan. I enjoy it, but some people go bonkers for pumpkin season, and I’m not really one of them. But I do agree that Thanksgiving just isn’t the same without a pumpkin dessert. Your tastebuds just know that pumpkin needs to follow the entree. Even the Picky Husband who isn’t a huge pumpkin fan either really enjoyed these gluten free pumpkin bars.
For more Vegan Pumpkin Recipes, Try These:
Here are a few reasons why I love these gluten free pumpkin bars, so listen up!
- They aren’t overly sweet. I let the pumpkin flavour take over this dessert, and not so much the sugar. Don’t worry they are still somewhat sweet, but I let the pumpkin be the star.
- No need to fuss with a pie crust, this base is super easy to make and compliments the pumpkin filling perfectly.
- No one needs to know these bars are gluten free and vegan. Well you should tell them anyway because your guests are bound to be impressed. There is no weird gluten free texture from the crust and the pumpkin filling isn’t missing any dairy at all.
- Anything with coconut whip on top is bound to be a crowd-pleaser. Let’s be honest, coconut whip is AH-MAH-ZING (yes, I have been watching way too many re-runs of Happy Endings lately.)
the good old days or the good present day?
I went plant-based many moons ago. And when I started, it was really hard. To be gluten free and plant-based was a tricky combo nine years ago. Luckily, since then there are a lot more options out there. And lots of blogs that re-create the old classic dishes. But I will admit, starting out, I really missed some of the dishes I had grown up with. I just started loving pumpkin pie and then the next year I went vegan and gluten free. I knew it was worth it but I still missed certain dishes and I hadn’t found an alternative for them.
But now, there are so many different options out there. So if you are just starting out with this whole vegetarian/vegan/gluten free thing and you’re missing a recipe, there is probably an alternative one out there. For me, I’ll be digging into these pumpkin pie bars this Thanksgiving and not feel like I’m missing out on anything.
These vegan pumpkin pie bars are the perfect fall dessert. A fun take on a classic pumpkin pie. These little bites of heaven are the real deal. Creamy filling, perfectly sweet, crumbly base and topped with the ever so delicious coconut whip. This Thanksgiving, let’s give thanks that these bars are in our lives.
gluten free pumpkin squares
Ingredients
base
- 1 cup almond flour
- 1/4 cup coconut sugar
- 4 tbsp coconut oil melted
- 1/8 tsp sea salt
pumpkin filling
- 2 cups pumpkin puree
- 1/2 cup Coconut Milk full fat from a can
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 2 tbsp arrowroot powder
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp sea salt
topping
- coconut whip see notes
Instructions
- Preheat the oven to 350ºF. Line a 8×8 square pan with parchment paper.
- Melt the coconut oil for the base. Then combine all the base ingredients in a bowl until a crumbly texture forms. Add this mixture to the pan. It is very important to press the base mixture down very firmly into the pan, using the back of a spoon or the bottom of a cup.
- Place in the oven for 9 minutes. Then let cool for 5 minutes before adding the filling.
- While the base is baking, prepare the filling. Blend all the filling ingredients in a high-speed blender, until smooth. Add the filling on top of the base and tap the pan out on the countertop to remove any air bubbles. Place the pan back in the oven for 25-30 minutes.
- The filling should still look a little jiggly when you remove it from the oven. Place in the fridge, covered for 8 hours or overnight.
- Remove from the fridge right before enjoying. These squares are delicate, so be gentle when removing the first square from the pan. Top with coconut whip (see notes). Store in an airtight container for a few days after.
Notes
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